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The effect of a low-sodium label on acceptability and perceived saltiness intensity of a dipping sauce for fried pork cutlets
- The effect of a low-sodium label on acceptability and perceived saltiness intensity of a dipping sauce for fried pork cutlets
- Lee M.-Y.; Chung S.-J.; Kim M.-J.; Kang B.-W.; Kim J.-W.; Hong J.-H.
- Ewha Authors
- SCOPUS Author ID
- Issue Date
- Journal Title
- Korean Journal of Food Science and Technology
- Korean Journal of Food Science and Technology vol. 49, no. 1, pp. 72 - 79
- Information; Liking; Low sodium; Saltiness; Sauce
- Korean Society of Food Science and Technology
- SCOPUS; KCI
- Document Type
- This study was conducted to investigate the effects of a low-sodium label on acceptability and sensory attributes of a dipping sauce for fried pork cutlets. Two sauce samples, CON (normal sodium level) and LOW-Na (50% sodium level), were evaluated. Consumers (n=77) rated expectations and actual perception of overall liking, purchase intent, and intensities of saltiness, sweetness, sourness, fruit flavor, and degree of flavor balance without and with a carrier (fried pork cutlet) in blind and informed settings. In the informed test, CON labeled as Low-Na (PLACEBO) was additionally tested to examine the placebo effect of information. The low-sodium labeling significantly increased the expected liking and purchase intent, but decreased the expected saltiness. However, the label did not influence actual liking or purchase intent. A significant decrease in actual saltiness was observed only in Low-Na, not in PLACEBO, indicating the label is influential only when actual perception matched the expectation.
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- 신산업융합대학 > 식품영양학과 > Journal papers
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